Bi7044 Food and Environmental Virology

Faculty of Science
Spring 2025
Extent and Intensity
2/0/0. 4 credit(s). Type of Completion: zk (examination).
In-person direct teaching
Teacher(s)
Mgr. Petra Vašíčková, Ph.D. (lecturer)
prof. RNDr. Daniel Růžek, Ph.D. (lecturer)
Guaranteed by
prof. RNDr. Daniel Růžek, Ph.D.
Department of Experimental Biology – Biology Section – Faculty of Science
Contact Person: Mgr. et Mgr. Michal Dvořák
Supplier department: Department of Experimental Biology – Biology Section – Faculty of Science
Prerequisites
Bi5420 General virology
The lectures are suitable for students of biological disciplines interested in virology.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
The aim of the course is to introduce students to the basic aspects of food safety in relation to viral contamination. Students will gain knowledge of the major food-borne viruses, the clinical signs of disease that these viruses can cause, their mode of transmission and the role of the environment in food contamination. The methods of analysis of samples from food and food production environments will be explained, including the establishment of control points in analytical procedures and the basic requirements for working in accredited or clinical laboratories. Students will be familiar with methods of tracing and confirming the source or vehicle of contamination. On completion of the course, they will be able to interpret the results of the analysis of different types of samples originating from the food chain in a wider context.
Learning outcomes
Upon completion, students will be able to describe and discuss a food safety problem related to possible viral contamination pathways. They will gain an understanding of the analytical techniques used in food safety, including the wider context of the interpretation of analytical results.
Syllabus
  • Introduction to food virology, basic characteristics of food-borne viruses, clinical aspects of food-borne diseases, modes of transmission and the role of the environment in food contamination, persistence of selected viral agents in the environment outside the host organism, prevention and control of contamination, methods of detection of viral agents in food and food production environments, determination of contamination indicators, sampling strategies, quality control of analytical procedures, tracing and confirmation of the source or vehicle of contamination, principles of molecular epidemiology, aspects of interpretation of results, basic conditions of work in accredited and clinical laboratories.
Literature
    recommended literature
  • GOYAL, M.J. and J.L. CANNON. Viruses in Food. 2nd ed. Springer, 2016. ISBN 978-3-319-30723-7. info
  • COOK, N. Viruses in food and water; risks, surveillance and control. 1st ed. Woodhead Publishing, 2013. ISBN 978-0-85709-887-0. info
  • DE W. BLACKBURN, C. and P.J. MCCLURE. Foodborne pathogens; hazard, risk analysis and control. 2nd ed. Woodhead publishing, 2009. ISBN 978-80-7305-673-5. info
Teaching methods
The lecture will take the form of a presentation prepared in Microsoft Office PowerPoint and will be accompanied by the projection of diagrams, illustrations, and photographs.
Assessment methods
The course concludes with a written examination in the form of test questions.
Language of instruction
Czech
Further Comments
Study Materials
The course is taught annually.
The course is taught: every week.
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